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Narikel diye Deem Korma (Coconut and Egg Korma Curry)

55 mins

Egg Korma Curry is a rich food item cooked on special occasions like eid or parties. It is not spicy, but is rather sweet and milky with a creamy texture.It is also a great recipe for those who do not like scrambled or fried eggs.

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Ingredients
Serves: 4

4 hard boiled eggs

vegetable oil as needed

3 tablespoons of onion paste

1 teaspoon of ginger paste

1 teaspoon of garlic paste

1/2 teaspoon of powdered cardamom and cinnamon sticks

1 teaspoon of toasted cumin seeds that have been grinded into a powder

1 cup of grated coconut

Salt as needed

2 teaspoon of sugar

8-10 green chillies grinded into a paste

2 cups of hot water

5-6 green chillies, cut in half along the length

DirectionsPrep:20min › Cook:35min › Ready in:55min

Blend the grated coconut in a blender. Do not add water, as water will be released from the grated coconut. Set the coconut paste aside.

Heat 1 teaspoon of vegetable oil in a pan and lightly fry the hard boiled eggs.

Heat 1 cup of oil in the same pan, and add the onion paste. Cook until the water of the paste dries up and the oil starts to simmer on top.

Add the ginger and garlic pastes, along with the powder of cardamom and cinnamon sticks. Sprinkle the toasted cumin powder. Stir for a bit, and the oil just starts to simmer again on top, add the coconut paste. Continue to stir as you sprinkle some salt, sugar and add the green chilli paste.

Add 2 cups of hot water and mix well. When the water starts to bubble, add the fried hard boiled eggs. Carefully stir so that the eggs do not break. Sprinkle 5-6 green chillies and lower the heat. Cook until the water dries up to form a gravy and the oil starts to float and simmer on top.